From its green awnings to its wood-paneled interior, Lily Flanagan’s definitely looks the part of an Irish pub. But it’s not just the décor that transports patrons to the Emerald Isle: Irish food specialties take tongues along for the ride, too. Housemade batter swathes the fish 'n' chips, and mashed potatoes bake to a golden brown atop each shepherd’s pie. Bartenders pull foaming glasses of Smithwicks and Guinness from the tap or the udders of a nearby beer cow. Alternatively, burgers and sandwiches burst with American flavors, including BBQ spices from Willie B's. A roster of regular promos and events keeps up a festive atmosphere throughout the week. Visitors gather around flat-screen televisions to watch sports events or shimmy on the dance floor to the beat of local DJs.
Chefs at George Martin's Strip Steak stand guard at roiling broilers, anticipating the exact moment when each dry-aged Angus steak within has perfectly browned. Ladles of béarnaise and au poivre sauces in hand, the kitchen staff sends each order—flanked by ramekins of sautéed vegetables or hand-cut french fries—out into the cozy, candlelit dining room. Wines and signature cocktails, such as ginger cosmopolitans, pair with each entree, including the restaurant's eponymous steaks, free-range chicken, brazilian lobster tails, and veal chops. George Martin's Strip Steak also caters special events, from small gatherings in its private dining rooms to onsite celebrations for up to 100 tuxedoed mannequins.
An unmistakable elegance permeates the dining room at New Peninsula Restaurant. Armless, checker-patterned chairs surround tables blanketed with crisp linens and gleaming silverware, and two milk-white horse statues stand mid-canter amid the lush greenery of the room's potted plants. With sporadic lanterns and track lighting casting a dim glow throughout the space, the shining, cerulean-blue aquarium stands out like a beacon. Overhead, the recessed ceiling features pinpoints of light against a blue-black background, mimicking the appearance of a nighttime sky or a Magic Eight Ball full of fireflies instead of advice.
Within this distinct setting, New Peninsula Restaurant's chefs indulge diners with a menu of pan-regional Asian cuisine that mainly draws inspiration from Chinese and Japanese culinary traditions. Sushi chefs fill plates with nigiri, sashimi, and more than 40 different rolls while the rest of the kitchen prepares classic dishes such as steak teriyaki and stir-fried soba noodles with chicken. Chinese dishes include Peking duck, roast pork lo mein, and shrimp in spicy Szechuan sauce.
McGovern's Bar & Grill keeps regulars coming back with its inviting atmosphere—complete with glass partitions, vintage beer signs, and a gathering room that can hold parties of up to 80 people. However, this atmosphere is only half of the equation. There's also a menu of hearty pub grub, which ranges from chicken wings and stuffed clams to Black Angus burgers. And no pub would be complete without a collection of domestic and imported beers to complement the food.
Numerous Irish counties lend their names to Lily Flanagan?s Pub's traditional Irish and internationally influenced meals, such as the Kerry corned beef and cabbage made with locally grown greens. The Galway Bay fish 'n' chips pairs beer-battered cod with chips that are cut by hand rather than lasers, and the Portrush pork chop flirts with the flavors of Italy with accents of sun-dried tomatoes, spinach, goat cheese, and bacon alfredo sauce.
It?s not just the food that transports diners across the pond, but the dark wood wainscoting and furniture topped with kelly-green padding. The bar pours foaming glasses of Guinness and Smithwick?s, perfect for slowly sipping while watching one of the pub's 15+ flat-screen TVs.
Though chef Luciano Di Rico refers to his cooking as "American Eclectic," he pulls culinary influences countries across the globe—from his ancestral Italy to Latin America to Asia. Luciano captains the kitchen at One Main Restaurant & Bar, where he folds local produce and fresh meats into the variety of creative contemporary dishes, including the braised pork and beef gnocchi lauded by reporters from Fire Island Tide Newspaper as "outstanding." The innovative chef also whips up an array of savory specialty pies, filled with gourmet ingredients like goat cheese and applewood bacon. To complement chef Luciano's eclectic dishes, the restaurant's bartenders dole out craft beers and inventive cocktails. Their guests sip glasses of fine wine at white-cloth tables, bathed in the warm glow of soft lighting.